Edamame Hummus is a spin on traditional hummus made without chickpeas and seasoned with jalapeño and cilantro for a fresh and spicy flavour. Serve it up with veggies, pretzels or crackers for a quick and easy snack, or use it as a spread for sandwiches and wraps!
- 2 cups frozen shelled edamame
- 1 cup fresh cilantro, packed
- 1 large lemon, juiced
- 1/4 cup tahini
- 1/4 jalapeño pepper, seeded and chopped
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4–6 tablespoons water
- Additional oil, cilantro and jalapeño for topping (optional)
- Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
- Drain the edamame and let it cool slightly before adding it to your food processor bowl.
- Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. (You may need to stop the food processor a few times to scrape down the sides of the bowl).
- Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days
- To create an extra light and fluffy hummus, add a little more water. For a thicker hummus, use less water.
- The hummus is moderately spicy. For some added heat, use more jalapeño. For less heat, reduce the amount of jalapeño or just leave it out.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: cilantro hummus, edamame dip